Lemon Cream Fish

Ingredients

4 Fish Fillets
2 Teaspoons Dill
1 Clove Garlic (Crushed)
Flour
90g Butter (or Substitute)
2 Tablespoons Lemon Juice

Extra Ingredients

Sauce Ingredients

3 Tablespoons Mayonnaise
½ Cup Cream
1 Tablespoon Parsley (Chopped)
4 Shallots (Chopped Finely)
Salt & Pepper

Method

1. Wash, pat dry and remove any bones from fish fillets.
2. Coat fillets in flour and sprinkle each with dill.
3. Heat 90g butter in pan then add garlic and 2 tablespoons of lemon juice - cook for one minute.
4. Add fillets to pan, saute on both sides until golden brown and cook through - approximately eight minutes.
5. Remove fish from pan and keep warm.
6. Heat extra butter, add extra lemon juice and mayonnaise and mix well - simmer for two minutes.
7. Add shallots, cream, salt & pepper, stir well until combined and simmer until sauce just boils
8. Spoon sauce over fish and sprinkle with parsley

Serve with a side serving of boiled small unskinned potatoes, broccoli and slivers of boiled carrots. Four servings.